Griddled vegetable & feta tart

Griddled vegetable & feta tart

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(22 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

Crispy filo pastry makes a light base for a vegetarian tart filled with Mediterranean veg and feta

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal191
  • fat9g
  • saturates3g
  • carbs19g
  • sugars8g
  • fibre5g
  • protein8g
  • salt0.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 aubergine, sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgettes, sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 2 red onions, cut into chunky wedges
  • 3 large sheets filo pastry
  • 10-12 cherry tomatoes, halved
  • drizzle of balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 85g feta cheese, crumbled
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • large bag mixed salad leaves and low-fat dressing, to serve


  1. Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.

  2. Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.

  3. Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.

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Comments, questions and tips

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15th Jul, 2019
I've made this a couple of times now and it's a really simple and tasty dish. For me, filo is by far the best pastry, it makes the tart light and crunchy, perfect for summer. I usually chop all the veggies and roast them for half an hour before piling them on top of the filo with feta and balsamic then baking for another 15 minutes - so much less hassle than using a griddle pan!
15th Dec, 2018
Loved it, will be making again.
6th Mar, 2017
Really delicious although the base was thin but i guess thats why it is good for a 5:2 diet recipe meal.For the ready rolled filo I got from Sainsbury's, I found there was a lot of courgette that didnt fit on the pastry so I would use 1 next time. Also i used 1 onion rather than 2. Would definitely make again.
5th Apr, 2016
Ate this at my sister-in law's house and loved it! She served it with other salad things together with themixed leaves, but for a Fast Day on 5:2 it's a delicious main meal for me!
27th Apr, 2014
Very tasty though next time I may try roasting the vegetables instead of griddling as I found them a little oily. Very pleased with pastry, was worried it would stick to tray but was fine. Kept half the cooked tart in fridge to eat cold.
30th Jan, 2014
Looked impressive and wasn't difficult to do, I added bacon for an extra flavour.
21st Jan, 2014
Made this on Sunday for tea and my parents loved it! Think it would go really well with cous cous as well as salad. Just wish i'd had the right sized baking tray for my filo!
11th Dec, 2013
AMAZING. Loving it!
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